Spicy Buffalo Chili

Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 236
  • Calories from fat: 14%
  • Fat: 3.6g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 19.9g
  • Carbohydrate: 33.1g
  • Fiber: 11.3g
  • Cholesterol: 26mg
  • Iron: 4.4mg
  • Sodium: 363mg
  • Calcium: 101mg

Ingredients

  • 1/2 pound dried black beans (about 1 1/4 cups)
  • 10 cup water, divided
  • 1 dried ancho chile (about 1/2 ounce)
  • 1 tablespoon olive oil
  • 1 pound boned buffalo steak or beef sirloin steak, cut into 1-inch cubes
  • 1 cup chopped onion
  • 1 large garlic clove, minced
  • 1 cup finely chopped carrot
  • 1 cup finely chopped red bell pepper
  • 1/2 cup finely chopped celery
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • 1/2 to 1 teaspoon crushed red pepper
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 (12-ounce) bottle dark beer
  • 1/4 cup tomato paste
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

Preparation

  1. Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain. Return beans to pan, and add 8 cups water. Bring to a boil; reduce heat, and simmer 30 minutes or until beans are tender. Drain; set aside.
  2. Combine 2 cups water and chile in a small saucepan, and bring to a boil. Remove from heat; cover and let stand for 20 minutes or until soft. Drain, and discard seeds and membranes. Chop and set aside.
  3. Heat olive oil in a large Dutch oven over medium-high heat, and add buffalo steak, browning on all sides. Add onion and garlic, and saute for 3 minutes. Add carrot, bell pepper, and celery, and cook for 3 minutes. Stir in cumin, oregano, paprika, and crushed red pepper, and cook for 1 minute. Stir in ancho chile, tomatoes, and beer, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Stir in beans and tomato paste, and cook, covered, for 15 minutes. Stir in sugar, salt, and black pepper.
  4. Note: To mail-order buffalo steak, call D'Artagnan at 800/327-8246.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spicy Buffalo Chili Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy